Chicken Enchiladas

• 1 pound Chicken Breasts, Boneless, Skinless
• 2 cups Chicken Broth
• 1/4 teaspoons Salt
• 1/4 teaspoons Chili Powder
• 1 whole Onion, Peeled And Quartered
• 3 ounces, weight Monterey Jack Cheese, Shredded
• 3 ounces, weight Reduced Fat Extra Sharp Cheddar Cheese, Shredded
• 23 cups Fat Free Milk
• 1/4 cups Egg Substitute
• 18 teaspoons Salt
• 16 ounces, fluid Ortega Green Taco Sauce
• 4- 1/2 ounces, weight Can Chopped Green Chilies, Undrained
• 8 whole 6 Inch Corn Tortillas

1. To prepare filling, place chicken, broth, salt, chili powder and onion in the crockpot and cook on low for 6 hours (or cook on high for 4 hours).
2. Remove chicken from crockpot and shred it with two forks when cool enough to handle.
3. (I just use the onions for flavor and discard them, but you could chop them up and mix them in with the chicken if you are an onion fan.)
4. Preheat oven to 375 F. Spray an 11 x 7-inch baking dish with cooking spray.
5. Combine shredded chicken, 1/2 cup each of Monterey jack and cheddar cheeses and 1/2 cup onion (if using) in a bowl; set aside.
6. To prepare sauce, place milk, egg substitute, salt, taco sauce and chilies in a blender; blend until smooth.
7. Fill a medium skillet with 1-inch of water; bring to a simmer.
8. Dip a tortilla in the water using tongs.
9. Spoon 1/3 cup of the chicken filling in the center of the tortilla; roll tightly, and place in the baking dish seam side down.
10. Repeat with remaining tortillas and filling.
11. Pour the sauce over the enchiladas.
12. Bake at 375 F for 20 minutes.
13. Sprinkle with 1/4 cup each Monterey jack and cheddar.
14. Bake an additional 5 minutes or until cheese melts.

chicken breasts, chicken broth, salt, chili powder, onion, weight monterey, cheddar cheese, milk, egg substitute, salt, fluid ortega, green chilies, corn tortillas

Taken from tastykitchen.com/recipes/main-courses/chicken-enchiladas-25/ (may not work)